Here's my spin on a classic risotto dish. I hate mushrooms, so I used leeks and green onions to add some veggies and topped it with a few cooked shrimp. As you've probably noticed, I don't like to use a lot of chicken broth in cooking because of its high salt content. I usually dilute it with some water. The dish still tastes incredibly creamy and delicious without the full serving of broth.
Leek and Green Onion Risotto topped with Shrimp:2 cups no-salt added chicken broth
1 1/2 cups water
1 tbsp olive oil
1 tbsp chopped garlic
1 cup chopped green onions
1 cup chopped leeks (washed thoroughly)
3/4 cup arborio rice
1/2 cup dry, white wine
1/4 cup parmesan cheese
1 tsp chopped fresh thyme
1 tbsp chopped fresh chives
Desired amount of cooked shrimp per dish (I usually use 3)
Directions:1. Bring the stock and water to a simmer in a pot over medium heat. Reduce the heat to low.
2. Add the olive oil to a pan and sauté the onions and garlic for about 2 minutes. Stir everything with a wooden spoon instead of a spatula. Add the leeks and sauté everything for about 8 minutes.
3. Add the rice to the pan and stir for about 30 seconds. Add the wine and stir for a few minutes until most of the liquid is absorbed.
4. Add 3/4 cup of the hot stock and cook for a few minutes (3-4) until the stock is absorbed. Repeat this step until you have used all of the remaining stock. This should take about 20 minutes.
5. The risotto should start to look and feel thicker and creamier. Add the thyme, butter, cooked shrimp and cheese and cook for about 5 minutes. Season with salt and pepper. To serve, sprinkle the fresh chives on top and additional cheese to taste.
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